Mix lettuce and endive. Mound on 8 salad plates. Top each with a pear half, cut side down.

Cut 16 strips from pepper for ears; tuck under tops of pears as shown. Use almond slices for eyes, cut-up bits of dried cranberries for pupils, noses and mouths, and chives for whiskers.

Cut long, wide ribbons from large carrot with a vegetable peeler. Cut eight 2- to 3-in. bow-tie shapes from carrot ribbons. Place under each chin; top with kiwi. Cut 8 crosswise slices from small carrot. Place carrot rounds in center of bow tie. Serve drizzled with dressing.

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